Beef Brisket

Beef Brisket

Ingredients

•     1 lb. baking potatoes, peeled and cut into 1-inch cubes
•     1 lb. sweet potatoes, peeled and cut into 1-inch cubes
•     1 3- to 3-1/2-lb. fresh beef brisket, fat trimmed
•     1/2 cup bottled hoisin sauce
•     1/2 cup bottled salsa
•     2 Tbsp. quick-cooking tapioca
•     2 cloves garlic, minced

Method:

1.     In a 5- to 6-quart slow cooker place baking potatoes and sweet potatoes. Top with beef brisket. In a small bowl combine hoisin sauce, salsa, tapioca, and garlic. Pour sauce mixture over meat; spread evenly.
2.     Cover and cook on low-heat setting for 10 hours or on high-heat setting for 5 to 5-1/2 hours. Remove meat from cooker to a cutting board. Cut across the grain into slices. Serve cooking liquid and potatoes over beef. 
3. Makes 8 servings.

Meat Loaf

Meat Loaf

Ingredients

•     Nonstick cooking spray or cooking oil
•     5 green onions, sliced (about 1/3 cup)
•     1/2 of a small red and/or yellow sweet pepper, finely chopped (1/4 cup)
•     1/2 of a medium carrot, finely chopped (1/4 cup)
•     2 slightly beaten egg whites
•     1/2 cup finely crushed saltine crackers (14 crackers)
•     2 tablespoons fat-free milk
•     2 tablespoons bottled chili sauce
•     1 tablespoon snipped fresh basil or oregano or 1/2 teaspoon dried basil or oregano, crushed
•     1/4 teaspoon ground black pepper
•     1 pound extra-lean ground beef
•     1/4 cup bottled chili sauce
•     1 tablespoon brown sugar

Method

1.     Lightly coat a small skillet with cooking spray or cooking oil. Add the green onion, sweet pepper, and carrot. Cook over medium heat for 5 to 8 minutes or until vegetables are tender, stirring occasionally. Remove from heat; cool slightly.
2.     Combine egg whites, crushed crackers, milk, the 2 tablespoons chili sauce, basil or oregano, and black pepper in a large mixing bowl. Add the cooked vegetables and ground beef; mix well.
3.     Pat meat mixture firmly into a 7-1/2 x 3-1/2x2-inch loaf pan. Invert pan with meat mixture into a shallow baking pan; remove loaf pan. Bake meat loaf in a 350 degree F oven for 30 minutes.
4.     Meanwhile, for glaze, stir together the 1/4 cup chili sauce, brown sugar, and vinegar in a small mixing bowl. Spoon glaze over meat loaf. Bake for 15 to 20 minutes more or until no pink remains and an instant read thermometer registers 160 degree F. Transfer meat loaf to a platter. To serve, cut into slices. Makes 6 servings.
5.     Make-Ahead Tip: Prepare meat loaf as directed above, except do not shape and bake. Cover bowl; chill meat mixture up to 24 hours. Shape meat loaf as directed. Bake in a 350 degree F oven for about 40 minutes or until meat loaf is nearly done. Spoon the glaze over meat loaf and bake about 15 minutes more or until done.

Green Blast Smoothie

 Green Blast Smoothie

Ingredients

    4 cups packaged fresh baby spinach leaves
    2 cups seedless green grapes
    1 medium banana, cut up
    3/4 cup seeded, chopped green sweet pepper
    1/2 cup unsweetened apple juice
    1/2 of a medium jalapeño pepper, seeded, optional

Directions:

In a blender or food processor combine spinach, grapes, banana, sweet pepper, apple juice, and jalapeño, if using. Cover and blend or process well. Mixture will be slightly pulpy but should be nearly smooth. 

Makes: 4 servings

Scallops in Curry Sauce

 Scallops in Curry Sauce

Ingredients

    12 ounces fresh or frozen sea scallops
    1 cup water
    1 tablespoon cornstarch
    2 teaspoons soy sauce
    1 teaspoon sugar
    1 tablespoon cooking oil
    2 teaspoons grated fresh ginger
    4 cloves garlic, minced
    3 stalks celery, thinly bias-sliced (1-1/2 cups)
    2 medium carrots, thinly bias-sliced (1 cup)
    4 ounces fresh mushrooms, quartered (1-1/2 cups)
    4 green onions, cut into 1-inch pieces (2/3 cup)
    1 teaspoon curry powder
    2 cups hot cooked rice
    1/3 cup chutney
    Toasted pita wedges (optional)

Directions

1.    Thaw scallops, if frozen. Cut any large scallops in half. Set aside.

2.    For sauce, in a small bowl stir together water, cornstarch, soy sauce, and sugar. Set aside.

3.    Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry ginger and garlic in hot oil for 15 seconds. Add celery and carrots; stir-fry for 2 minutes. Add mushrooms and green onions; stir-fry for 1 minute. Sprinkle curry powder over vegetables. Stir-fry for 1 minute more or until vegetables are crisp-tender. Remove vegetables from the wok.

4.    Add scallops to the hot wok. Stir-fry about 2 minutes or until scallops turn opaque. Push scallops from the center of the wok.
 

5.    Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return cooked vegetables to the wok. Gently stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately with hot cooked rice, chutney, and, if desired, pita wedges. Makes 4 servings.

Salmon Burgers

 Salmon Burgers

 

Ingredients

    1 beaten egg
    3/4 cup soft whole wheat bread crumbs (1 slice)
    4 teaspoons snipped fresh basil
    1/4 teaspoon pepper
    1 6-1/2-ounce can skinless, boneless salmon, drained and flaked
    1/2 medium carrot, finely shredded (1/4 cup)
    1/4 cup finely shredded Gruyere or Swiss cheese (1 ounce)
    2 tablespoons mayonnaise or salad dressing
    1 tablespoon dairy sour cream
    2 teaspoons snipped fresh basil
    1 teaspoon finely shredded lemon peel
    3 lettuce leaves
    3 slices rye or whole wheat bread, toasted
    Tomato wedges

 

Directions

1.    Combine egg in a large mixing bowl, bread crumbs, 4 teaspoons basil, and pepper. Add salmon, carrot, and cheese. Mix lightly. Shape salmon mixture into three 3/4-inch-thick round patties.

2.    Place salmon patties on a lightly greased baking sheet. Broil patties about 3 inches from the heat about 8 minutes or until heated through and light brown, carefully turning patties once after 4 minutes.

3.    Meanwhile, for the basil mayonnaise, combine mayonnaise or salad dressing, sour cream, 2 teaspoons basil, and lemon peel.

4.    Place a lettuce leaf on each slice of toasted bread. Top each with a salmon burger and some of the basil mayonnaise. Serve with tomato wedges, if desired. Makes 3 servings.

5.    Make-Ahead Tip: Prepare burgers; but do not broil. Cover and chill up to 4 hours. Prepare mayonnaise. Cover and chill up to 4 hours. Broil burgers and serve as above.

Fish Tostadas with Cream

 Fish Tostadas with Cream

Ingredients

    1 lb. fresh tilapia or cod fillets
    1/2 tsp. chili powder
    1 lime, halved
    1/2 cup sour cream
    1/2 tsp. garlic powder
    8 6-inch tostada shells
    2 cups shredded cabbage mix
    1 avocado, halved, seeded, peeled, and sliced (optional)
    1 cup cherry tomatoes, quartered (optional)
    Bottled hot pepper sauce (optional)

Directions:

1.    Preheat broiler. Sprinkle fish with 1/4 teaspoon of the chili powder and 1/4 teaspoon salt. For chili-lime cream, in bowl squeeze 2 teaspoons juice from half the lime. Stir in sour cream, garlic powder, and remaining chili powder; set aside. Cut remaining lime half in wedges for serving.

2.    Place fish on unheated greased broiler rack; tuck under thin edges. Place shells on baking sheet on lowest rack. Broil fish 4 inches from heat 4 to 6 minutes per 1/2-inch thickness, until fish flakes with fork. 

Break in chunks. Serve tostadas with cabbage, chili-lime cream, avocado, tomatoes, lime, and pepper sauce. Serves 4.

Beef-Vegetable Stew

Beef-Vegetable Stew

Ingredients

    2 cups water
    1 10.75-ounce can condensed golden mushroom soup
    1 10.75-ounce can condensed tomato soup
    1/2 cup dry red wine or beef broth
    2 cups chopped cooked roast beef
    1 16-ounce package frozen sugar snap stir-fry vegetables or one 16-ounce package frozen cut broccoli
    1/2 teaspoon dried thyme, crushed


Methods

1.    In a 4-quart Dutch oven combine water, mushroom soup, tomato soup, and wine. Stir in beef, frozen vegetables, and thyme.

2.    Cook over medium heat until bubbly, stirring frequently. Continue cooking, uncovered, for 4 to 5 minutes or until vegetables are crisp-tender, stirring occasionally.

3.    Makes 5 servings

Garlic-Roasted Asparagus

Garlic-Roasted Asparagus 

Ingredients

    1-1/2 lb. fresh asparagus spears
    2 to 3 cloves garlic, thinly sliced
    2 to 3 Tbsp. olive oil
    1/4 tsp. salt
    1/4 tsp. ground black pepper

Methods:

1.   Preheat oven to 450 degrees F. Snap off and discard woody bases from asparagus. Place asparagus and garlic in a 15x10x1-inch baking pan. Drizzle with oil and sprinkle with salt and pepper. Toss to coat.

2.    Roast for 10 to 15 minutes or until asparagus is crisp-tender, stirring once halfway through roasting. Serve immediately.

Asparagus Frittata

Asparagus Frittata

Ingredients

    3/4 pound fresh asparagus spears or one 10-ounce package frozen cut asparagus
    6 eggs
    3/4 cup low-fat cottage cheese
    2 teaspoons yellow mustard
    1/8 teaspoon salt
    Dash pepper
    Nonstick spray coating
    1 cup sliced fresh mushrooms
    1 small tomato, cut into wedges, or 1/4 cup chopped tomato

Methods:

1.    Cook fresh asparagus spears in a small amount of boiling water for 8 to 10 minutes or until crisp-tender; drain. Reserve 3 spears for garnish; cut remaining asparagus into 1-inch pieces. Or, cook frozen asparagus according to package directions; drain. Set aside.

2.    Meanwhile, in a medium mixing bowl beat eggs until foamy. Beat in cottage cheese, mustard, salt, and pepper; set aside.

3.    Spray a 10-inch ovenproof skillet with nonstick spray coating. Cook mushrooms over medium heat until just tender. Stir in asparagus pieces. Pour egg mixture over mushrooms and asparagus. (If using fresh asparagus, arrange the 3 reserved spears on top.)

4.    Cook mixture over low heat about 5 minutes or until mixture bubbles slightly and begins to set around the edges.

5.    Bake frittata, uncovered, in a 400 degree F oven about 10 minutes or until set. Garnish each serving with tomato. Makes 4 servings.

Goulash POTATO TOMATO

Goulash POTATO TOMATO

 
Ingredients
1 kg of meat goat ribs
½ kg mutton
750 ml coconut milk from 2 coconuts
1250 ltr liquid coconut milk (the juice from the remaining thick coconut milk)
Cooking oil to saute

 
Seasonings:
200 gr red chilies
7 cloves garlic
200 gr onion, thinly sliced
1 pack of curry spices
5 cloves
2 cm Cinnamon
½ kg small potatoes, peeled and leave intact
250 g small tomatoes, leave whole
Salt to taste

Way to make:
1. Heat oil and saute sliced ​​onion until wilted, enter the red peppers and garlic that has been refined. Once fragrant, put cloves, cinnamon, curry seasoning, salt and ribs and goat meat, stirring until meat changes color.
2. After that enter the liquid coconut milk, boil until meat is tender, after the soft insert the thick coconut milk and potatoes and cook until all ingredients cooked (use low heat). Enter the tomatoes, after the sauce is thick and greasy, cook briefly then remove from heat.
3. Serve hot.

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 In Bahasa Indonesia

GULAI KENTANG TOMAT

BAHAN-BAHAN:
1 kg daging tulang iga kambing
½ kg daging kambing
750 ml santan, dari 2 butir kelapa (santan kental)
1.250 ltr santan cair (dari sisa perasan santan kental)
Minyak goreng secukupnya

BUMBU:
200 gr cabai merah
7 siung bawang putih
200 gr bawang merah, iris halus
1 bungkus bumbu gulai
5 btr cengkeh
1 ptg kayu manis
½ kg kentang kecil, kupas dan biarkan utuh
250 gr tomat kecil, biarkan utuh
Garam secukupnya

CARA MEMBUAT:
1. Panaskan minyak, tumis irisan bawang merah hingga layu, masukkan cabai merah dan bawang putih yang telah dihaluskan. Setelah berbau harum, masukkan cengkeh, kayu manis, bumbu gulai, garam dan tulang iga serta daging kambing, aduk sampai daging berubah warna.
2. Setelah itu masukkan santan cair, rebus hingga daging empuk, setelah empuk masukkan santan kental serta kentang, masak sampai seluruh bahan matang (gunakan api kecil). Masukkan tomat, setelah kuahnya kental dan berminyak, masak sebentar lalu angkat.
3. Hidangkan panas-panas.

Kebab Halla

Kebab Halla

 
Ingredientss:
250 gr mutton, diced
100 gr onion
2 cloves garlic, crushed
150 g baby potatoes, boiled until half cooked, peeled, fried
½ tsp black pepper powder
Salt
200 ml water
2 tablespoons  samin oil

Way to make:
1. Heat oil and saute onion until fragrant.
2. Enter goat meat, stirring until lamb changes color.
3. Pour water and cook until the water boils, add salt and black pepper powder, mix well.
4. Enter the red onion and stir well. Cook until the meat cooked.
5. Add fries, stir and reduce heat. Cook over medium heat until the water dried.

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In Bahasa Indonesia

KEBAB HALLA

BAHAN-BAHAN:
250 gr daging kambing, potong dadu
100 gr bawang merah
2 siung bawang putih, haluskan
150 gr kentang kecil, rebus hingga ½ matang, kupas, goreng
½ sdt merica hitam bubuk
Garam secukupnya
200 ml air
2 sdm minyak samin

CARA MEMBUAT:
1. Panaskan minyak, tumis bawang hingga harum.
2. Masukkan daging kambing, aduk hingga kambing berubah warna.
3. Tuang air, masak hingga air mendidih, tambahkan garam dan merica hitam bubuk, aduk rata.
4. Masukkan bawang merah, aduk rata. Masak hingga daging matang.
5.Tambahkan kentang goreng, aduk rata dan kecilkan api. Masak diatas api sedang hingga air kering.

Siap dihidangkan

Martabak

Martabak

 
Outer Layer:
1 kg of wheat flour, high protein
440 ml water
3 eggs egg chicken
50 ml salad oil
1 ltr of oil, to soak the dough

Ingredients:
2 tablespoons cooking oil
1 piece of onion, finely chopped
4 pieces of garlic, thinly sliced
50 g curry seasoning
6 g curry powder
600 gr minced beef
Salt and pepper to taste
5 gr sugar
15 scallions, sliced
10 grains of chicken egg

Way to make:
1. Layer, saute onion and garlic until fragrant. Add other ingredients, except green onion and egg. Cook until the meat is cooked. Once cool add the egg and green onion and stir well.
 
2. Outer Lyaer: Mix all ingredients until smooth, round dough, rubbed with salad oil. Rest dough 10 minutes. Weigh 40 gr dough. Soak in cooking oil for 2 hours.
 
3. Take the dough skin, make it so tiny, pour 3 tablespoons batter contents. Fold the envelope shape. Fried hinga cooked and lightly browned.
 
4. Cut into pieces and serve with fresh vegetable chili and pickled cucumber.

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In Bahasa Indonesia

MARTABAK

 

BAHAN KULIT:
1 kg tepung terigu, protein tinggi
440 ml air
3 butir telor ayam
50 ml minyak salad
1 ltr minyak, untuk merendam adonan

BAHAN ISI:
2 sdm minyak goreng
1 buah bawang Bombay, cincang halus
4 buah bawang putih, iris halus
50 gr bumbu gulai
6 gr bubuk kare
600 gr daging sapi cincang
Garam dan merica secukupnya
5 gr gula pasir
15 batang daun bawang, iris kasar
10 butir telor ayam

CARA MEMBUAT:

1. ISI : tumis bawang Bombay dan bawang putih hingga harum. Tambahkan bahan lain, kecuali daun bawang dan telor. Masak sampai daging matang. Setelah dingin tambahkan telor dan daun bawang, aduk rata.

2. KULIT : campur semua bahan hingga kalis, bulatkan adonan, oles dengan minyak salad. Istirahatkan adonan 10 menit. Timbang adonan 40 gr. Rendam dalam minyak goreng selama 2 jam.

3. Ambil adonan kulit, tipiskan. Tuang 3 sdm adonan isi. Lipat bentuk amplop. Goreng hinga matang dan berwarna kecoklatan.

4. Potong-potong, sajikan dengan lalap cabai dan acar mentimun.